This Grilled Chimichurri Chicken is fresh and full of flavor—perfect for a quick weeknight dinner or your next backyard cookout! Juicy grilled chicken thighs are marinated in a zesty, herb-packed chimichurri sauce. It’s a dish that’s easy to make, but definitely doesn’t disappoint!
If you love grilled chicken, you’ll love my Grilled Honey Lime Chicken or Grilled Asian Chicken!
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Kelley’s Tips
Before You Get Started
- Don’t skip the marinating. Letting the chicken sit in the sauce for at least an hour helps it soak up all that yummy, tangy flavor. If you have extra time, you can even marinate it overnight in the fridge.
- Preheat the grill to about 400-450°F. A good way to judge the temperature of the grill is to hold your hand about 2-3 inches from the grill grate and count to 3. If the heat becomes uncomfortable so that you have to remove your hand before 3 seconds than the grill is too hot. If you can comfortably hold your hand there for longer than 3 seconds then the grill is too cold.
- No grill? No sweat! You can sear the chicken in a skillet over medium-high heat or bake it at 425°F for about 20–25 minutes.
Ingredients
- Chicken thighs – Juicy and flavorful, boneless skinless chicken thighs soak up the marinade beautifully. And they even stay tender on the grill!
- Kosher salt & black pepper (for the chicken) – Simple seasonings that help bring out the flavor of the chicken.
Chimichurri Sauce
- Parsley – The base of the chimichurri! It adds a bright flavor and gives the sauce its vibrant green color.
- Garlic – Adds a bold, savory flavor. Keep in mind that it’s strong in chimichurri, so a little goes a long way!
- Fresh oregano – Offers a more intense flavor than dried oregano. Dried oregano can work in a pinch though.
- Red chili – Adds a subtle heat and a pop of red color. Use more or less depending on your spice preference.
- Olive oil – Helps turn the sauce into a smooth, pourable consistency. Choose a good-quality extra virgin olive oil for the best flavor.
- Red wine vinegar – Adds a tangy brightness that balances the richness of the oil.
How to Make Grilled Chimichurri Chicken
- Pulse: Add parsley, oregano, garlic, chili, vinegar, olive oil, salt and pepper to food processor and pulse until well combined. Set aside.
- Marinate: In a ziplock bag or bowl, toss chicken thighs with salt, pepper, and about half of the chimichurri sauce. Let marinate for 1 hour. Save the other half of the sauce to garnish.
- Preheat Grill to about 425 degrees. Grease grill grates with non stick cooking spray.
- Grill for 3-4 minutes on each side or until internal temperature with an instant read thermometer reaches 165°F.
- Rest and Serve: Allow the chicken to rest for 5 minutes before slicing. Serve with additional chimichurri sauce on top.
Serving Suggestions
- Rice or Quinoa – Serve the chicken over a bed of fluffy white rice, brown rice, or quinoa to soak up every last bit of that flavorful Chimichurri Sauce.
- Grilled Vegetables – Zucchini, bell peppers, onions, or asparagus make great sides. Just toss them right on the grill alongside the chicken.
- Roasted Potatoes – Crispy potatoes pair perfectly with the bold flavors of the chimichurri. Try baby potatoes or Roasted Sweet Potatoes.
- Flatbread or Pita – Slice the chicken and tuck the pieces into warm flatbread with a drizzle of sauce for an easy wrap-style meal.
- Simple Green Salad – A light salad with a Lemon Vinaigrette keeps things fresh.
- Corn on the Cob – Grilled or roasted corn screams summer, and it’s the perfect complement to the herby chimichurri.
- Cauliflower Rice – A low-carb option that still gives you a base to soak up that mouthwatering chimichurri.
More Grilled Chicken Recipes to Try
- Chicken Caprese
- Easy Thai Chicken Satay
- Grilled Huli Huli Chicken
- The BEST Grilled Chicken
- Korean Grilled Chicken
Recipe
Chimichurri Chicken
This Chimichurri Chicken is fresh and full of flavor—perfect for a quick weeknight dinner or your next backyard cookout! Juicy grilled chicken thighs are marinated in a zesty, herb-packed chimichurri sauce. It's a dish that's easy to make, but definitely doesn't disappoint!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Chimichurri Sauce
- 1 cup fresh parsley
- 3 cloves garlic
- 1/4 cup fresh oregano
- 1 small red chili
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Chimichurri Sauce
- Add parsley, oregano, garlic, chili, vinegar, olive oil, salt and pepper to food processor and pulse until well combined. Set aside.
For The Chicken
- In a ziplock bag or bowl, toss chicken thighs with salt, pepper, and about half of the chimichurri sauce. Let marinate for 1 hour. Save the other half of the sauce to garnish.
- Preheat grill to about 425 degrees. Grease grill grates with non stick cooking spray.
- Grill for 3-4 minutes on each side or until internal temperature with an instant read thermometer reaches 165°F.
- Allow the chicken to rest for 5 minutes before slicing. Serve with additional chimichurri sauce on top.
Nutrition Information
Calories: 464kcalCarbohydrates: 5gProtein: 34gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 162mgSodium: 744mgPotassium: 590mgFiber: 2gSugar: 1gVitamin A: 1464IUVitamin C: 37mgCalcium: 92mgIron: 4mg
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